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Tuesday, January 11, 2011

Sweet Cream Chicken and Roasted Vegetables

Oh my, was this chicken was fantastic with the cream sauce. The cream sauce is smooth, sweet, and perfect. We really enjoyed it! You definitely need to make this with cream, don't try to lower the calories and use half and half. The cream makes the sauce and the whole dish. It really is super yummy! You can also use the sweet cream mustard sauce on the roasted veggies.

Directions:
Melt butter in a sauce pan. Add garlic and sage. Saute for about two minutes. Add mustard, honey and whipping cream and stir. Season with cayenne, salt and pepper. Let simmer and infuse for fifteen to twenty minutes. (Don't boil the sauce.)

Directions:
Pound each breast until approximately 1-1.5 inches thick. Dip chicken in whipping cream, sprinkle with salt and pepper and coat well with bread crumbs. Let sit for 15 minutes so the crumbs can stick to the chicken. On the stove top, on medium to medium high heat, sear chicken for about 3 minutes per side. Remove from heat once cooked through.

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This is my absolute favorite cookbook. My mom compiled all the recipes we grew up on into one fabulous cookbook. This is where I get a majority of my recipes from. Thanks mom for your wonderful cooking skills and all the delicious recipes!